Shu Ho Hsing Roll
|Eggs||6 , beaten well|
|Flour||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Peanut oil||1 Cup (16 tbs)|
|Filling||1 Cup (16 tbs) (For Spring Rolls)|
|Hot garlic sauce||1 Tablespoon (1 Recipe)|
Beat eggs well with-salt, water and flour.
Make a smooth batter.
Heat a heavy base frying pan, brush oil and make thin pancakes, cooking each on one side only.
Place spoonfuls of filling in the centre and roll into parcels as for spring rolls.
Heat oil in a pan and deep fry the rolls until golden, turning each during cooking.
Drain and cut each into half before serving.
Serve hot with garlic sauce.